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Gluten Free Easy Sponge Cake
Makes one sponge cake (length of a jelly roll pan or full sized cookie sheet), serves plenty! (depending on the size of your slices.
Ingredients:
8 eggs, room temperature
1 cup powdered sugar
1/2 cup potato starch (NOT flour!)
1/2 teaspoon salt
1 1/2 teaspoons gluten-free vanilla extract
1 teaspoon gluten-free lemon extract
1 teaspoon gluten-free almond extract
TOPPING:
freshly whipped cream
fresh fruit (strawberries and blueberries)
powdered sugar (for dusting)
Directions:
1. Separate the egg whites and the yolks.
2. Beat the egg whites until stiff peaks form and set aside.
3. Beat the egg yolks until light yellow and creamy - about 2 - 3 minutes)
4. Sift together powdered sugar, potato starch (not flour!) and salt.
5. Add sifted dry ingredients to the beaten egg yolks and mix thoroughly.
6. Add the extracts. Mix again.
7. Using a spatula or spoon (not your mixer!), gently fold the egg whites into the batter.
8. Preheat the oven to 325F.
9. Line a jelly roll pan or a full sized cookie sheet pan with parchment paper.
10. Gently smooth the cake batter out to the length of your pan with even depth. (My pan is 18" by 13" - and the batter is about 2/3 - 1" thick).
11. Bake the cake for 15 minutes then turn off the oven and open the oven door. (I open the oven by cracking it open about 2-3 inches.)
12. Leave the cake to cool in the oven for 5-8 minutes.
13. Remove from oven and cool.
14. Gently lift the cooled cake up off the parchment paper just to loosen it from the paper. Lay the cake back down on to the paper. You will use the parchment to help you roll the cake.
15. Top with freshly whipped cream and fresh fruit slices.
16. Have a piece of fresh parchment paper the length of your cake OR a serving platter that fits nearby. Use the parchment paper to help you roll the cake. (I roll it so I have LONG cake rather than rolling the short end and have a HUGE rolled cake.)

You should be able to buy tapioca starch in your grocery store, and xanthan gum you might have to go to a natural food store. I live in Canada and i buy all my supplies at a bulk food store. You might end up like me and make 4 batches in one week. I think i ate sandwiches for lunch supper and maybe the odd breakfast!!!

Thought i would share this amazing sandwich wrap recipe. I have made it many times and it turns out great everytime. I have added optional ingredients like black olives, feta cheese, roasted garlic, and sun dried tomoatoes. I have found that using parchment paper greased and floured works the best for me. Also using a wet spoon makes the spreading easier.
Gluten Free Sandwich Wraps
Ingredients
1 cup fine brown rice flour
1/2 cup tapioca starch
2 Tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons EVOO (Extra Virgin Olive Oil)
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Directions
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
Using a fork, tap indentations across the entire dough.
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 425F.
Bake for 11-15 minutes or until the top is slightly browned.
It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
Cut into large pieces to use as a folded sandwich bread
Tip *** Leaving the bread wrapped in a ziplock bag on the counter overnight will preserve the flexibility.

I use an older style bread machine. I use option 2 for larger loafs but i alter wet and dry ingredients in small amounts. I have recently found out if you dont you end up with flour bottom bread!!! (yuck). I tried the rapid cycle on my bread maker and it was not cooked in the center. Hope this helps

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Celiac.com was founded in 1995 by Scott Adams, author of Cereal Killers, founder and publisher of Journal of Gluten Sensitivity, and founder of The Gluten-Free Mall, who had a single goal for the site: To help as many people as possible with celiac disease get diagnosed and living a happy, healthy gluten-free life!